Butternut Squash Quinoa Bowls
These Butternut Squash Quinoa Bowls are a hearty, healthy and tasty meal. Filled with roasted veggies, marinated kale and a mustard tahini dressing!
Servings 4 bowls
Ingredients
FOR THE BUTTERNUT SQUASH
- 2 cups butternut squash
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- salt & pepper to taste
FOR THE QUINOA
- 2 cups water
- 1 teaspoon vegan chicken bouillon* optional
- 1 cup quinoa dry
FOR THE TAHINI DRESSING
- ½ cup tahini
- 2 tablespoon red wine vinegar
- 2 tablespoon yellow mustard
- lemon juice to taste
- 1 teaspoon oregano
- ½ teaspoon garlic salt
- pepper to taste
- water as needed
FOR THE SALAD
- 4 cups kale shredded
- 1 avocado
- ½ red onion chopped
- lemon wedges, pepper for serving.
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add butternut squash, olive oil, smoked paprika, oregano, salt & pepper to the baking sheet and toss to coat evenly. Place in the oven and bake for 20 minutes (flipping halfway).
- To make the quinoa, add the water to a pot and bring to a boil. Rinse the quinoa. Add the bouillon (or a pinch of salt if you aren't using bouillon) to the boiling water followed by the rinsed quinoa. Stir to combine and bring to a boil. Cover, lower heat and simmer until all of the liquid has been absorbed.
- To make the dressing, combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to serve.
- To marinate the kale, combine the kale, avocado and a pinch of salt & pepper to a bowl. Use your (clean) hands to mash the avocado into the kale. Once combined, place in the fridge until ready to serve.
- To assemble, add a layer of kale to each bowl. Top the kale with some red onion, quinoa, butternut squash and a drizzle of dressing. Serve with lemon wedges and black pepper.
Video
Notes
*You can get it at Whole Foods or online, here.